Description
A rich, cozy, oven-baked version of classic Bolognese inspired by Giada De Laurentiis—slow-cooked in the oven for deep flavor and a velvety, tender meat sauce.
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 1 lb ground beef (or beef/pork mix)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup whole milk
- 1 cup dry white wine
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried oregano
- 1 bay leaf
- 1 lb pasta (rigatoni, penne, or tagliatelle)
- Fresh basil or parsley for garnish
- Grated Parmesan, for serving
Instructions
- Preheat oven to 350°F (175°C).
- Heat olive oil in a large oven-safe pot or Dutch oven over medium heat.
- Add onion, carrots, celery, and garlic. Cook 5–7 minutes until softened.
- Add ground beef, salt, and pepper. Cook until browned, breaking into small pieces.
- Pour in the milk and simmer until mostly evaporated.
- Add white wine and reduce by half.
- Stir in crushed tomatoes, oregano, and bay leaf.
- Cover the pot and bake for 1½–2 hours, stirring once halfway.
- Remove from oven, discard bay leaf, and taste for seasoning.
- Cook pasta according to package instructions.
- Toss pasta with the baked Bolognese sauce or spoon sauce generously over servings.
- Top with Parmesan and fresh herbs.
Notes
- Baking creates a deeper, slow-developed flavor compared to stovetop simmering.
- Add a splash of milk at the end for extra creaminess.
- Use a mix of beef and pork for authentic richness.
- This sauce freezes beautifully—store for up to 3 months.
- Prep Time: 15 mins
- Cook Time: 1 hr 45 mins
- Category: Main Dish
- Method: Baking / Stovetop
- Cuisine: Italian